Braised pork belly with sage, bursts of potato and crudité of squash and dried cranberry

Ingredients

• 1 3/4 lb. (800 g) pork trimmed, lightly defatted
• ¼ cup (10 tsp.) coarse salt
• 2 branches fresh thyme
• 1 Tbsp. (30 ml) canola oil
• 1 diced onion
• 1 celery stalk, diced
• 1/2 cup (125 ml) maple syrup
• 1 cup (250 ml) white wine
• 1 Tbsp. (15 ml) chopped sage leaves
• 1 garlic clove, halved
• 3 cups (750 ml) beef stock
• 1/2 cup (125 ml) dried cranberries
• ¼ small butternut squash, peeled
• 1 Tbsp. (15 ml) cranberry seed oil
• 1 Tbsp. (15 ml) cranberry vinegar
• 1 Tbsp. (15 ml) pumpkin seeds
• 2 Tbsp. (30 ml) dried cranberries
• Salt and pepper
• 2 cups blanched fingerling potatoes